Squasage Bake

April 3, 2013

I love casserole meals that come together effortlessly (well, perhaps that’s relative?). This one contains 4 main ingredients that I love simply on their own, but combine them together and you have a hearty breakfast, lunch or dinner. As always, I like to double these types of meals so I can have plenty of leftovers for convenient, quick breakfasts or lunches for the week!

By: Coach Maria – Salus Nutritionist & Food Expert

Serves 6

1 lb turkey sausage**
Spaghetti squash
bundle of kale, chopped
onion, chopped
1/2 c chicken broth
1/2 c coconut milk
1 garlic clove, minced
1 tblsp garlic powder
1 tsp onion powder
1 tsp tarragon
1 tsp salt
1/2 tsp black pepper

Preheat oven to 400
Cut squash in half and remove seeds.
Place cut side down on baking sheet and bake for 25 minutes (or until tender).
While your squash bakes, cook your sausage in a pot until done.
Remove from and add garlic, kale, onions and broth.
When done (5-7 minutes), add coconut milk and spices.
Cover and simmer for 5 minutes.
Take baked squash and rake with fork to get stringy noodles.
In a baking dish, layer squash, top with kale/onion mixture, sprinkle with sausage and crack desired number of eggs throughout the top of casserole.

Bake for 15 minutes or until eggs are cooked.

** You can find some sausage without all the preservatives or additives. The Aidelles brand of sausage is a good place to start.

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